Well, I had planned to start off this post by addressing it "Dear readers," but considering that I haven't posted anything since August, I doubt I have very many readers left. Ahem. Anyway, I have an announcement for the two people who still read my blog (one of whom may be my mom).
Spoon and Fork DC is moving on! We have relocated to Colorado Springs, CO. We had an opportunity to move West for two years, so we decided to go for it. Perhaps we'll return to DC, or perhaps we'll stay longer. Who knows, maybe all that fresh air and sunshine will just be too much for us native East Coasters, and we'll have to flee back to our angry, smoggy home. We shall see!
But never fear. As it turns out, Colorado Springs has a dearth of foodie bloggers, so I am stepping up to fill the void. I'm happy to say that I have already found some gems - Marigold Cafe and Bakery, La Baguette, Trinity Brewing ... so I'm confident that Spoon and Fork will continue to dine well.
Saturday, February 11, 2012
Friday, August 5, 2011
Oh Fish! Custom maki rolls full of freshness
Oh Fish!
1103 19th Street NW, Washington, DC
After learning that Oh Fish! by Kaz was open, I wandered over to check out their make-your-own futomaki. Located in the old Moto Photo shop on 19th Street, Oh Fish! is the latest venture by Kaz Okochi of Kaz Sushi Bistro fame. The premise is modeled after Subway's custom sandwich model - I'm not kidding, it's right on the Oh Fish! Web site:
"I ran into a Subway on K Street and ordered an Italian sub with toasted bread, no mayo, and extra pickles. As I was giving my order - and choosing just how I wanted my sandwich - I was struck by lightening. 'Why not offer sushi rolls this way?' A restaurant focusing solely on maki sushi: freshly made, quickly prepared, reasonably priced ... and with plenty of options?"
And indeed, there are plenty of options. As Kaz says, there are thousands of possible combinations.
First you choose your rice - 5 oz. or 7 oz.? Then you choose one fish - tuna, spicy tuna, salmon, spicy salmon, etc. Prices are not based on size, but on fish selection - from $6.50 for vegetarian up to $11 for eel.
Step Three is to pick three veggies - cucumber, lettuce, avocado, asparagus, etc. Additional veggies are $0.50. You can add optional flavors (Step 4) for an additional $1 - masago, cream cheese, etc.
You finish up your roll with a free topping (crunchy rice cracker, sesame seed, etc.) and sauce (soy, wasabi, etc.)
And voila. The rolls are HUGE, and the ingredients are FRESH. You can also add a side of edamame, miso, or seaweed salad. My raw salmon set me back $8.50, with a side of seaweed salad ($3.50). Pricy, but they were GOOD.
1103 19th Street NW, Washington, DC
After learning that Oh Fish! by Kaz was open, I wandered over to check out their make-your-own futomaki. Located in the old Moto Photo shop on 19th Street, Oh Fish! is the latest venture by Kaz Okochi of Kaz Sushi Bistro fame. The premise is modeled after Subway's custom sandwich model - I'm not kidding, it's right on the Oh Fish! Web site:
"I ran into a Subway on K Street and ordered an Italian sub with toasted bread, no mayo, and extra pickles. As I was giving my order - and choosing just how I wanted my sandwich - I was struck by lightening. 'Why not offer sushi rolls this way?' A restaurant focusing solely on maki sushi: freshly made, quickly prepared, reasonably priced ... and with plenty of options?"
And indeed, there are plenty of options. As Kaz says, there are thousands of possible combinations.
Step Three is to pick three veggies - cucumber, lettuce, avocado, asparagus, etc. Additional veggies are $0.50. You can add optional flavors (Step 4) for an additional $1 - masago, cream cheese, etc.
You finish up your roll with a free topping (crunchy rice cracker, sesame seed, etc.) and sauce (soy, wasabi, etc.)
And voila. The rolls are HUGE, and the ingredients are FRESH. You can also add a side of edamame, miso, or seaweed salad. My raw salmon set me back $8.50, with a side of seaweed salad ($3.50). Pricy, but they were GOOD.
I think one of the best aspects of the whole experience was watching the team put together the sushi. I say "team" because one employee took my order, then passed it on to the sushi rice/seaweed chef, who put a layer of pre-pressed rice onto a sheet of seaweed. From there, it went to the "fillings" chef, who laid chunks of raw salmon and fresh veggies onto the bed of rice.
From there, the sushi went to the "cutter" lady who popped the roll into a nifty sushi-cutting machine that sliced it into 8 perfectly sized pieces with one whack. She drizzled some sauce onto the bottom of the cardboard tray (smart concept), tossed on some crunchy topping, and voila. Instant sushi.
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| Nifty sushi cutting machine |
I was impressed.
Wednesday, July 27, 2011
Do you read food blogs?
Do you need a reason to procrastinate? Then check out this survey from District 365 - http://district365.com/survey. It should take you 10 minutes, tops, and you'll help provide information about the foodie community in DC.
Tuesday, July 26, 2011
Protein-loading at Virtue Feed & Grain
Virtue Feed & Grain
106 South Union St., Alexandria
Restaurant power couple Cathal and Meshelle Armstrong have done it again. The creators of Restaurant Eve, PX, The Majestic and Eamonn's Dublin Chipper launched their fifth venture - Virtue Feed & Grain - last month. Although I snagged a coveted invite to the opening party, I was unfortunately unable to attend. But finally, finally I made my way over to VF&G Sunday evening.
The first thing you notice about VF&G is the decor. Located in an old mercantile barn, the restaurant is loaded with rustic fixtures - reclaimed wood tables, iron horse heads, cable and steel stairway railings, a brilliant custom mural that brightens up the stairs leading to the second floor. The pillows - scattered on couches discreetly tucked away - are stitched from burlap sacks.
Another big draw at VF&G are the "Hoptails," cocktails made with beer. While the ingredients may seem like everything-but-the-kitchen-sink, the taste is all there. Try the one made with a Guinness reduction. You'll thank me.
For food, our table dove in to orders of Bone Marrow and Crubeens. The marrow was served up in two thick hunks of bone, accompanied by four thin toasts, and it was absolutely wonderful - such a rich, primal taste. The Crubeens were an entirely new experience - a typical Irish pub snack, Crubeens are pigs feet braised with vegetables, then dunked into flour and fried. They were good - lots of flavor and a good texture - not particularly meaty, but more of a shredded meat/vegetable mixture. Like the inside of an egg roll, Irish-style.
For mains, I ordered the Roast Pork Shoulder with Carrots, while the hubs had the Braised Beef Short Ribs with Root Vegetables. The pork, simply roasted, was pretty fantastic. Some parts were a little dry, but 80% of the pork was tender, and the crust of roasted pork fat made me want to whimper with happiness. I somehow managed to clean my plate, and I am actually scared of how much pig I consumed. I mean, it was a serious hunk of meat. But while the pork was good, the beef ribs completely dominated the table. They were amazing, so tender that the beef fell off the bone, and accompanied with a rich, meaty sauce that was more like gravy.
The dishes were a good size - they definitely feed you well at VF&G. I also appreciated how simply the meals were prepared - carefully roasted pork, braised beef. The ingredients were high quality, and much care had been put into letting them stand on their own without too much assistance.
When we realized we could each jam in a few more bites, we all went for dessert. One order of the Bread Pudding later, and I was slowly slipping in a food coma. The bread pudding was rich and simple, dotted with raisins and drizzled with the traditional butter/egg/vanilla sauce. I loved that the dessert was true to form, without ice cream or caramelized doo-dahs or whatnots.
Overall, VF&G was a success. The food is simple, but delicious. When you don't feel like home-braising short ribs or roasting a pig, I recommend coming here. If you're looking for exciting new presentation and flavors, then perhaps VF&G isn't quite the place ... but if you're looking for well-prepared food, interesting apps and a cocktail involving beer, then try it out. You won't be disappointed.
106 South Union St., Alexandria
Restaurant power couple Cathal and Meshelle Armstrong have done it again. The creators of Restaurant Eve, PX, The Majestic and Eamonn's Dublin Chipper launched their fifth venture - Virtue Feed & Grain - last month. Although I snagged a coveted invite to the opening party, I was unfortunately unable to attend. But finally, finally I made my way over to VF&G Sunday evening.
The first thing you notice about VF&G is the decor. Located in an old mercantile barn, the restaurant is loaded with rustic fixtures - reclaimed wood tables, iron horse heads, cable and steel stairway railings, a brilliant custom mural that brightens up the stairs leading to the second floor. The pillows - scattered on couches discreetly tucked away - are stitched from burlap sacks.
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| Absolutely killer decor! |
VF&G's menu stands up to the fantastically eclectic interior. Positioned as an upscale Irish pub, the restaurant serves up classic mains such as Shepard's Pie, Lamb Shank, and Roast Pork Shoulder. If you're looking for a lighter dish, check out the "Soup and Sambos" selection ... and be sure to start the meal with "The Weird Stuff," be it kidneys, crubeens or bone marrow. Be adventurous!
Another big draw at VF&G are the "Hoptails," cocktails made with beer. While the ingredients may seem like everything-but-the-kitchen-sink, the taste is all there. Try the one made with a Guinness reduction. You'll thank me.
 |
| My hoptail. Not exactly sure what was in it, but there was tequila! |
For mains, I ordered the Roast Pork Shoulder with Carrots, while the hubs had the Braised Beef Short Ribs with Root Vegetables. The pork, simply roasted, was pretty fantastic. Some parts were a little dry, but 80% of the pork was tender, and the crust of roasted pork fat made me want to whimper with happiness. I somehow managed to clean my plate, and I am actually scared of how much pig I consumed. I mean, it was a serious hunk of meat. But while the pork was good, the beef ribs completely dominated the table. They were amazing, so tender that the beef fell off the bone, and accompanied with a rich, meaty sauce that was more like gravy.
The dishes were a good size - they definitely feed you well at VF&G. I also appreciated how simply the meals were prepared - carefully roasted pork, braised beef. The ingredients were high quality, and much care had been put into letting them stand on their own without too much assistance.
When we realized we could each jam in a few more bites, we all went for dessert. One order of the Bread Pudding later, and I was slowly slipping in a food coma. The bread pudding was rich and simple, dotted with raisins and drizzled with the traditional butter/egg/vanilla sauce. I loved that the dessert was true to form, without ice cream or caramelized doo-dahs or whatnots.
Overall, VF&G was a success. The food is simple, but delicious. When you don't feel like home-braising short ribs or roasting a pig, I recommend coming here. If you're looking for exciting new presentation and flavors, then perhaps VF&G isn't quite the place ... but if you're looking for well-prepared food, interesting apps and a cocktail involving beer, then try it out. You won't be disappointed.
Tuesday, July 5, 2011
Samuel Beckett's is tasty, but doesn't deserve the title of "gastropub"
Samuel Beckett's
2800 S. Randolph St, Arlington, VA
Some of you may remember last winter, when I kept a careful eye on the incoming Samuel Beckett's in Shirlington (read the article here). Shortly after SB's opened, we made a beeline over there for delicious Kilkenny Cream Ales. Served on tap, Kilkenny Cream Ale is sort of like a blonde Guinness - it's delicious and smooth. But we didn't have a chance to actually eat there until last Friday evening.
The hubs and I headed to Shirlington in search of a low-key way to spend the summer gorgeous evening. We managed to snag an outdoor sidewalk table at SB's. The sidewalk section had one server who was kept busy running refills, so service was a little slow. Before the place opened, I had heard that SB's was positioning itself as an Irish gastropub that was going to serve "upscale" Irish pub food. I was excited to check this out.
The verdict? Fail. My major mistake was ordering the mussels. Oh, they were horrible. They were small, dank, and reeked of fish. The mussels themselves were mushy and tasteless. The broth? It looked like brown water in the bowl. Hoping for at least a hunk of warm Irish bread to accompany them, I was sadly let down ... two slices of white bread and a little pat of Kerry Irish Gold butter were all that appeared next to the bowl.
The hubs ordered the lamb burger, which was much, much better. It wasn't gamey nor greasy, and the meat was cooked perfectly. Topped with a mild bleu cheese, the burger was accompanied by thick-cut fries sprinkled with sea salt, and two dipping sauces - a ketchup and an aioli.
In short, go for the outdoor patios and the delicious Kilkenny Cream Ale. Order the lamb burger. But do not, and I repeat, do not order the mussels.
2800 S. Randolph St, Arlington, VA
Some of you may remember last winter, when I kept a careful eye on the incoming Samuel Beckett's in Shirlington (read the article here). Shortly after SB's opened, we made a beeline over there for delicious Kilkenny Cream Ales. Served on tap, Kilkenny Cream Ale is sort of like a blonde Guinness - it's delicious and smooth. But we didn't have a chance to actually eat there until last Friday evening.
The hubs and I headed to Shirlington in search of a low-key way to spend the summer gorgeous evening. We managed to snag an outdoor sidewalk table at SB's. The sidewalk section had one server who was kept busy running refills, so service was a little slow. Before the place opened, I had heard that SB's was positioning itself as an Irish gastropub that was going to serve "upscale" Irish pub food. I was excited to check this out.
The verdict? Fail. My major mistake was ordering the mussels. Oh, they were horrible. They were small, dank, and reeked of fish. The mussels themselves were mushy and tasteless. The broth? It looked like brown water in the bowl. Hoping for at least a hunk of warm Irish bread to accompany them, I was sadly let down ... two slices of white bread and a little pat of Kerry Irish Gold butter were all that appeared next to the bowl.
The hubs ordered the lamb burger, which was much, much better. It wasn't gamey nor greasy, and the meat was cooked perfectly. Topped with a mild bleu cheese, the burger was accompanied by thick-cut fries sprinkled with sea salt, and two dipping sauces - a ketchup and an aioli.
In short, go for the outdoor patios and the delicious Kilkenny Cream Ale. Order the lamb burger. But do not, and I repeat, do not order the mussels.
Tuesday, June 7, 2011
Hungry at the MOMA? Check out Cafe 2
Cafe 2 at the MOMA
11 West 53rd Street, New York, NY
Food is always a top priority when we're visiting New York. Even when we were perusing the Tim Burton exhibit at the MOMA, food was completely and 100 percent on my mind. Thankfully we were able to squeeze into MOMA's Cafe 2, which serves up variety of fresh, delicious Italian food.
The most reasonably priced of all the MOMA restaurants, Cafe 2 holds a pleasant Italian surprise. We arrived for lunch to discover that the cafe dishes up a wide array of tasty, fresh Italian foods, including antipasti, tramezzini, panini, cured meats, pasta, cheese, salads and soups. The space is large and airy, designed with a modern, minimalist Danish bent. Guests order and pay at the large room-length glass food counter, which displays almost all the menu items, before being seated and served at large communal tables.
Looking for a lighter meal, the hubs and I ordered a trio of bruschetta - 1) cured tuna, black olives and lemon; 2) mozzarella di bufala and olive tapenade; 3) lemon chickpea hummus and prosciutto.
He also ordered a panini filled with ricotta and pesto. The food was good. It was Italian through and through - simple, high-quality ingredients dished up in a clean, low-maintenance manner. We were highly impressed and very pleased - Executive Chef Lynn Bound definitely nailed the spirit of Italian food correct with her offerings. The next time we visit the MOMA, you'll find us hanging out along the window counters, glasses of Pinot Grigio in hand.
The cafe is only available to museum visitors. Reservations not accepted - Cafe 2 is on a first-come, first-serve basis.
11 West 53rd Street, New York, NY
Food is always a top priority when we're visiting New York. Even when we were perusing the Tim Burton exhibit at the MOMA, food was completely and 100 percent on my mind. Thankfully we were able to squeeze into MOMA's Cafe 2, which serves up variety of fresh, delicious Italian food.
The most reasonably priced of all the MOMA restaurants, Cafe 2 holds a pleasant Italian surprise. We arrived for lunch to discover that the cafe dishes up a wide array of tasty, fresh Italian foods, including antipasti, tramezzini, panini, cured meats, pasta, cheese, salads and soups. The space is large and airy, designed with a modern, minimalist Danish bent. Guests order and pay at the large room-length glass food counter, which displays almost all the menu items, before being seated and served at large communal tables.
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| A trio of bruschetta |
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| Panini |
The cafe is only available to museum visitors. Reservations not accepted - Cafe 2 is on a first-come, first-serve basis.
Monday, June 6, 2011
Sunday Brunch at Lyon Hall
Lyon Hall
1020 N. Highland St., Arlington, VA
Last month I faced a dilemma. Mother's Day was coming and I needed a place that a) served delicious food; b) was in Arlington/Alexandria; c) took reservations. After scouring OpenTable, I decided to give Lyon Hall a try. We had eaten dinner at Lyon Hall when the place first opened, and found their French/German offerings to be very good. But would their brunch live up to the hype?
1020 N. Highland St., Arlington, VA
Last month I faced a dilemma. Mother's Day was coming and I needed a place that a) served delicious food; b) was in Arlington/Alexandria; c) took reservations. After scouring OpenTable, I decided to give Lyon Hall a try. We had eaten dinner at Lyon Hall when the place first opened, and found their French/German offerings to be very good. But would their brunch live up to the hype?
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| Squash, spinach and eggs served atop sourdough bread |
The short answer - yes. It was delicious. Our server promised that the Squash Poached Eggs was a light dish - but she must have been joking. A plate arrived, steaming with cubes of roasted butternut squash, sauteed mushrooms, spinach and two lightly poached eggs all covered in a sage/brown butter hollandaise sauce. After plowing through the veggies and protein, it was nearly impossible to eat the 2-inch thick slab of toasted sourdough bread lurking underneath. And yes, the bread soaked up the yolk (perfectly cooked) and the rich twist on hollandaise, so it was delicious. I was just so full.
The only miss of the meal was the starter of Four Fresh Doughnuts. I am not a big donut fan, and these were just "meh" (if you're looking for good donuts, hit up the Doughnut Plant in NYC). I also was not a fan of their coffee - I say skip the Counter Culture brand and use illy instead.
Saturday, June 4, 2011
Brunch at the Chesapeake Room
The Chesapeake Room
501 8th St. SE, Washington, DC
Located just a few blocks from the Eastern Market Metro, the Chesapeake room is done up in Colonial blue, brown leather banquettes, marble and mahogany. While the interior is nice, the biggest draw is definitely its great outdoor patio. Located on the sidewalk level, the patio boasts comfy armchairs scattered among dark wood tables and slowly turning ceiling fans. We had reservations, but at 11 am on a Sunday morning, the restaurant didn't seem too crowded yet.
The Chesapeake room offers their own interpretation of Eggs Benedict - two poached eggs served atop lump blue crab meat, with fried green tomatoes taking the place of English muffins. No Hollandaise sauce; instead, the egg yolk is pierced and allowed to spill out over the delicious egg/crab/friend green tomato mixture.
I've had plenty of Eggs Benedicts served atop crab cakes, but this was somehow lighter - the fried green tomatoes were far less "cakey" than crab cakes tend to be. The flaked lump crab meat added the perfect amount of "Chesapeake" to the dish. Although home fries were meant to accompany the dish, I swapped mine out for bacon. Well, I use "swapped" loosely since I was charged $4 for the bacon. That was disappointing.
So ... it was good. It wasn't amazing, but it was decent. Would I come back? Perhaps, if I was already heading to Eastern Market or over in that area. But I wouldn't make a special trip out there.
501 8th St. SE, Washington, DC
Located just a few blocks from the Eastern Market Metro, the Chesapeake room is done up in Colonial blue, brown leather banquettes, marble and mahogany. While the interior is nice, the biggest draw is definitely its great outdoor patio. Located on the sidewalk level, the patio boasts comfy armchairs scattered among dark wood tables and slowly turning ceiling fans. We had reservations, but at 11 am on a Sunday morning, the restaurant didn't seem too crowded yet.
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| Airy patio at the Chesapeake Room |
The Chesapeake room offers their own interpretation of Eggs Benedict - two poached eggs served atop lump blue crab meat, with fried green tomatoes taking the place of English muffins. No Hollandaise sauce; instead, the egg yolk is pierced and allowed to spill out over the delicious egg/crab/friend green tomato mixture.
I've had plenty of Eggs Benedicts served atop crab cakes, but this was somehow lighter - the fried green tomatoes were far less "cakey" than crab cakes tend to be. The flaked lump crab meat added the perfect amount of "Chesapeake" to the dish. Although home fries were meant to accompany the dish, I swapped mine out for bacon. Well, I use "swapped" loosely since I was charged $4 for the bacon. That was disappointing.
So ... it was good. It wasn't amazing, but it was decent. Would I come back? Perhaps, if I was already heading to Eastern Market or over in that area. But I wouldn't make a special trip out there.
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